Tag Archives: molasses

I featured these last year, but the are a favorite around here. It’s the season for sweet potato, so what better time than to make them! Roasted wedges of caramelized sweet potatoes are layered with a creamy fig coconut sauce. It’s filling and fit for any time of the day without weighing you down. Enjoy!

I made this cream recipe two days ago, using it as a frosting for my cupcakes, but it really deserves a post of its own. I have someone coming over for dinner tonight, and using that as an excuse to make this cream again, I decided to pair the it with carob syrup glazed baked sweet potatoes for a more lovely presentation. Carob syrup is pretty common in Istanbul, but maple syrup and molasses are alternatives that don’t affect the deliciousness of the outcome one bit.

You seriously have to make this! The sweet potato is baked until caramelized and the coolness of the coconut fig cream offers a pleasant contrast to the warmth and texture of the sweet potato. Altogether, they’re a match made in dessert heaven.

Figs: have 7.3 grams of fiber in just 1/2 cup, reduce the risk of heart disease and diabetes, are packed with calcium for healthy bones, lower blood pressure due to its potassium content, are a great source of iron to help transport oxygen in the blood and to give your more energy and stave off sluggishness, are blood cleansers, and are so underrated (we should be eating them everyday!).

Coconut Fig Cream & Sweet Potato Tower

by Aylin @ Glow Kitchen

Cook Time: 20 minutes

Ingredients (3 servings)

For the Base

1 sweet potato (thick)

2 tbsp carob syrup (maple syrup and molasses work well)

For the Cream

5 figs, soaked and drained

2 tbsp molasses or carob syrup

1/2 can (7 oz) of coconut milk (the thickest part)

Instructions

Cut the sweet potato width-wise into 1-inch thick discs – this should make about 6. You want to cut an even number, for layering purposes when serving. Use a relatively wide potato.

Bake in the oven at 375 degrees Fahrenheit for 20 minutes, or until the potato is soft enough to be poked through completely with a fork without resistance. Let cool until room temperature, or pop into the freezer to hasten the process.

For the cream, simply blend all the ingredients together until well combined.

To serve, place one sweet potato piece as a base, top with a dollop of fig coconut cream, layer the cream with another wedge of sweet potato, and then top it all off with another dollop of cream. Drizzle with carob syrup.

Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.

Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.

Vegan Carrot Cupcake with Fig Cream Frosting

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Ingredients (12 cupcakes)

For the Cupcake

2 cups whole-wheat flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1.5 cups shredded carrot

1/2 cup raisins

1/2 cup chopped dried figs

1.5 tsp cinnamon

1 cup water

1/3 cup orange juice

1/2 cup apple sauce

1/2 cup water

For the Frosting

5 figs, soaked and drained

2 tbsp molasses or carob syrup

1/2 can (7 oz) of coconut milk (the thickest part)

Instructions

For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.

In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.

Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.

Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.

Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).

For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).

Blend until smooth.

Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.

Top the muffins with the cream.

Garnish with leftover shredded carrot and raisins.

So moist, rich, creamy…

You will beyond love these!

xo Aylin

I offer Nutrition Consultations and Catering Services (Istanbul area) as well as readily respond to Questions and Comments through e-mail, aylin@glowkitchen.com